Adieu Printemps!

Fresh peaches with leaves

This week’s box marks the final one for Spring – we hope you have enjoyed this season as much as we have! Highlights have included reconnecting with some of our favorite farmers and meeting a few new suppliers.

We’ve also learned a whole host of new ways to enjoy lettuce when Mother Nature doubled down (is ‘triple-downing’ an option?) with her production. 

One of the things we love about offering this CSA is seeing how the seasons ebb and flow into one another. We are always on the cusp of something new arriving while bidding farewell to another fruit or vegetable going out of season. This week, we give a hearty “HELLO GORGEOUS” to the first peaches of the year. These from our friends at Penton Farm portend good things for our palates. Remember, early-season peaches are usually of the cling variety whereas later iterations will release their juicy meat from the pit with a quick flick of the knife. 

You’d be hard-pressed to find an earthier-tasting vegetable than the lauded beet and we’re delighted to have Farmer Hamm’s best this week. Roasting is a popular way to enjoy this vegetable; we like Ina Garten’s recipe which will also be put to use with the fresh arugula from our Harpersville, AL farm. 

Stone Hollow Farmstead has been blessed this season with an abundance and variety of crops and this week is no exception as we share green onions, tender carrots, French green beans, strawberries, and Swiss chard. 

For some, Swiss chard is an acquired taste; it can come off as bitter. To soften that edge, saute the de-ribbed and chopped leaves with green onions and garlic and finish with a splash of vinegar. It might sound counterintuitive to add an acid to temper the bitter but it really does work. Try a teaspoon in your greens this week and let us know what you think!

Our friends at Lovelight Farm share radishes this week. These can be shaved into salads or you might try roasting them, alongside our SHF carrots. The high heat and short roast time produce super-flavorful al-dente vegetables that make an easy side dish or a great addition to your weeknight entree-salad. If you go this route, toss in a few dried cranberries, some toasted pecan pieces and a knob of fresh goat cheese to really balance your flavors.

As we wrap this spring 2022 season, we want to say “thank you” for being a part of this delicious journey with us. Your support and participation have a profound ripple effect on our local economy and we are grateful.

A green heirloom tomato

What is in the box?

From Friends

  • Beets | Hamm Farm

  • Heirloom Tomatoes | Greenleaf Farm

  • Whole Wheat Bread Loaf | Corey Hinkel

  • Peaches | Penton Farm

  • Radishes | Love Light Farm 

From Stone Hollow Farmstead

  • Green Onions

  • Carrots 

  • French Green Beans 

  • Arugula 

  • Cilantro

  • Strawberries 

  • Swiss Chard

Milk Share

  • Whole Milk | Working Cow Dairy

Egg Share

  • Hen Eggs | Stone Hollow Farmstead

Flower Share

Sunflowers, Speedwell, Baptista, Thistle, Iris, Calla lilies, Orange lilies , Tobacco, Fever few, Bees friend, Columbine, Gerber daisies, Pineapple sage, Pink flower, Queen Anne’s lace , Soapwort (Saponaria), Jewels of Opar

Strawberries peeking out from behind a leaf

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Historically enjoyed by farm workers to keep hydrated on long hot days, Drinking vinegars are tart, tangy infusions of fruits, spices and OACV.